Although bruschetta is clearly meant to be an appetizer or accompaniment to a main meal, that is not the way I usually serve these. Unbelievably delicious, these Artichoke Walnut Bruschetta are a fantastic replacement for whatever it was you were planning on having for lunch..or supper! Whip them up in 10 minutes and better yet, you can freeze half for another time. You just need to thaw and give it a quick stir and it’s just as incredibly yummy as the day you made it.
Add the artichokes, walnuts, parsley, pressed garlic, lemon juice, salt, pepper, extra virgin olive oil and water to a food processor.
Pulse until well combined, but still chunky and not pureed.
Preheat your oven to 400 F (200 C). Place sliced bread on a baking tray or directly on your oven rack and brown for about 4 minutes. Remove the bread and spread the artichoke walnut mix on each slice. Devour!!
Adapted from Coscarelli, Chloe. ‘Artichoke -Walnut Pesto Crostini’. Chloe’s Kitchen.
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- 3 cups marinated artichokes, drained
- 1½ cups walnuts
- 1½ cups parsley
- 6 cloves garlic, pressed
- 4 tbsp freshly squeezed lemon juice
- 1¼ tsp salt
- ¼ tsp pepper
- ¼ cup extra virgin olive oil
- ½ cup water
- 1-2 baguettes, cut into ½ inch slices
- Add the artichokes, walnuts, parsley, pressed garlic, lemon juice, salt, pepper, extra virgin olive oil and water to a food processor.
- Pulse until well combined, but still chunky and not pureed.
- Preheat your oven to 400 F (200 C).
- Place sliced bread on a baking tray or directly on your oven rack and brown for about 4 minutes.
- Remove the bread and spread the artichoke walnut mix on each slice.